Detroit Pizza
My favorite home pizza recipe truly competes with the best of Detroit—I’m known for driving up just for pizza. Super tasty, yeasty soft crust, baked on crispy cheesy edges…and remarkably easy.
Ingredients:
300 grams bread flour (2.5 fluffy cups)
1 tablespoon kosher salt
1.5 teaspoons active dry yeast
Extra-virgin olive oil
8oz. Tilamook mozzarella
4oz Tilamook sharp cheddar
4oz Tilamook medium cheddar
Large can of peeled San Marzano tomatoes (or similar)
Pepperoni or spicy salami
Start the Dough:
Mix first three ingredients in a medium bowl. Add 1 cup of warm tap water. Mix until it comes together.
Transfer the dough into a food processor with the dough blade. Turn it on for 60 seconds. Let rest for ten minutes. Then process for another 60 seconds. The dough should be shiny and stretchy.
Make the dough into a ball and place in an oiled bowl. Cover and put in a warm spot for two hours.
Make the sauce:
Purée 1 large can of peeled San Marzano tomatoes with stick blender. Add 2 teaspoons kosher salt. Boil for ten minutes, simmer softly for one hour. Cool.
Back to the Dough:
After two hours pat the dough into a well oiled 9x13 metal pan. Cover with a towel and let sit for an hour.
Assemble the Pizza:
Top with sauce—as much or little as you like (I go heavy). Add mozzarella and mild cheddar across the pizza making sure to get the edges. Put sharp cheddar around the edges—you want that crispy toasted sharp cheese flavor there.
Bake at 550° for 12-18 minutes until toasted and a little burned around the edge. Keep an eye on it. Different ovens can go faster or slower!
remove from the oven and let rest a couple minutes. You have to use a dough scraper or strong metal spatula to dislodge it from the pan-keep as much of the crisp edges on the pizza as possible!
Once you try this a few times it will get easier and you can customize however you want!
Enjoy!
Jeni